Part of the greatness of a homemade Thanksgiving dinner is the leftovers if you ask me! I love turkey sandwiches the next day and I could eat dressing all of the time. Here are a couple of different things I did with our leftover turkey and sides last week.
Sauté mushrooms in olive oil until desired tenderness. Stir in remaining ingredients and heat through. Check for flavor; season as needed ~ assuming your gravy and such was flavored well to begin with you likely won’t need anything else at all! This would be great over rice but I decided to fry up some dressing patties to go along with instead.
I simply took some of the left over dressing and pressed it into patties; this probably wouldn’t work with a dry stuffing but a sticky moist dressing is perfect. Fry for 3 – 4 minutes each side in some olive oil until browned and heated through.
My other favorite of the week was of course a turkey sandwich. This year I added some cranberry sauce and a little dressing to the usual bread, mayo, and turkey…. yummy!
I must have dressing with turkey; it’s a must in my opinion. I like my moms best but this came out pretty good. Here is a link to my turkey recipe and the citrus rub.
1 pound breakfast sausage
1/2 cup onion – diced
1 1/2 cup celery – sliced
2 Tbs dried sage leaf
1/2 tsp marjoram
1/2 tsp thyme
1/2 tsp garlic
4 cups chicken or turkey stock
2 pounds bread
salt and pepper to taste
Cook sausage, onion, and celery until veggies are tender and sausage is cooked through. Add sage, marjoram, thyme, garlic, and stock; bring to a simmer.
Tear bread into small pieces. I like to test my sausage and stock to see if it needs any salt or pepper by dunking a piece of bread into it and tasting. Depending on the sausage and stock used you may need to zip up the flavors a bit. Once flavors are right pour stock and sausage mixture over torn bread; stir. Pour into oiled casserole and bake for 20 minutes until browned and heated through. If making and chilling ahead allow 30 – 40 minute for baking.
I really enjoy a good taco salad; especially one made with leftover chili. The trouble is I don’t eat ranch dressing and just plain sour cream is a little thick to really give a nice dressing type effect to a salad. So, I created a sour cream based dressing to top off any taco salad.
1/2 cup fresh diced tomato
juice of one lime
2 fresh jalapeno ~ finely diced
1/2 cup sour cream
a few sprigs of fresh cilantro
2 teaspoons sugar
a pinch of salt and a dash or two of pepper
Dice tomato and combine with lime juice and jalapeno.
Stir in sour cream; add chopped cilantro, sugar, salt and pepper.
If you prefer a smooth dressing you can puree in the food processor or blender; otherwise simple serve as is.
This is one of my favorite salads. I don’t have it often and I rarely make it myself but I had to give this a try with Charles’ homemade parmesan peppercorn dressing. Just a quick post today, it’s been a hot busy weekend, but here is the salad we made.
celery, carrot, radish, or any other salad topping desired
Grill ribeye steak over medium high heat until medium rare or desired doneness; ours took about 7 – 9 minutes. Prepare salad dressing and chill until ready to use. Once steak is grilled allow to rest for at least 5 minutes before cutting. Slice into thin strips; removing excess fat. Add desired toppings to salad. Should be enough for 2 salads. Serve with croutons or garlic toast.
Just a quick post today of the salad dressing I made today. Very good; quite a bit like the strawberry dressing I make. I like the way the basil and raspberry work together. A nice creamy dressing for summer salads.
Fresh Raspberry and Basil Salad Dressing
6 o.z. fresh raspberry
1/2 cup mayonnaise
1/4 cup rice vinegar
1/4 cup sugar
1 Tbs fresh basil
1/4 tsp salt
1/4 tsp pepper
In blender combine all ingredients. I just washed the basil leaves and let the blender do the work. Adjust the salt and pepper as desired. Strain through a sieve to remove raspberry seeds.
Ok, so making a fat-free dressing isn’t my first intent but for some reason I am not a huge fan of all the oil that is in a true vinaigrette. While making a raspberry dressing the other day I grabbed my cooking olive oil vs. the extra virgin type; I was so disappointed when I tasted what was starting to be a super combination. Ergo my oil-less dressing was created. I often use just balsamic vinegar on my lettuce anyway so no oil just makes sense. We enjoyed our tossed salad with romaine lettuce, locally grown radishes, tomato, carrot, and mushrooms. We also added some avocado to our salads; it just seemed like a natural addition with the cilantro and lime.
Strawberry Cilantro Salad Dressing
1 cup fresh strawberries
1/4 cup sugar
1/4 cup vinegar ~ I used rice vinegar for a milder taste
1 tsp cilantro
1 Tbs lime juice
1/2 tsp pepper
1/2 tsp salt
In blender combine all ingredients. I strained my dressing through a metal sieve. Some of the seeds still slip through and of course you lose a bit of the pepper and cilantro but it keeps most of the seeds at bay if you are sensitive or just don’t feel like contending with them in your teeth all day!
There is something magical about this ratio of mayonnaise, sugar, and vinegar that just works perfectly. It’s 2 parts mayo to 1 part sugar, 1 part vinegar. From there your imagination is the only limitation. Different flavors of vinegar, different additions of herbs and spices. Even adding fruit such as in my strawberry dressing makes for an amazing flavor profile. This isn’t my prettiest slaw every. I tried a new attachment on the Cuisineart Charles found on an auction and it came out a bit fine and I was rushed for time so I didn’t add carrots but I figure you probably know what your favorite slaw type is so fix it your way!
1 cup mayonnaise
1/2 cup vinegar ~ I used rice vinegar but any flavor works great, even just plain old white vinegar
1/2 cup sugar
salt and pepper to taste
1/2 tsp celery seed
1/2 head cabbage ~ chopped
shredded carrots or other add in if desired
Mix mayo, vinegar, and sugar. Add celery seed and sprinkle with salt and pepper. Toss with cabbage and refrigerate until ready to serve.
I decided tostadas sounded good for dinner Sunday after a busy day.
I cooked some ground beef and seasoned with my taco seasoning recipe. I only wish I’d had some jalapeno on hand to make some Pico de Gallo to top it off, but alas I did not so I opted to infuse some extra flavor into the sour cream with some fresh lime and cilantro. I liked the freshness it added putting the cilantro in the sour cream and the lime of course was a perfect touch. I layered my fried and baked corn shells with the meat and bean combination, shredded cheese, cilantro lime sour cream, lettuce and tomato. Avocados would be delicious too but I was working with what I had in the house so top yours as desired!
Cilantro Lime Sour Cream
4 o.z. sour cream
1 tsp fresh cilantro
juice of one lime
Mix together sour cream, cilantro and lime. Refrigerate until ready to use.
The past two days I have been so disappointed. Just as I hit the publish button on my blog I look up to see the clock has turned to midnight and I’ve missed my “daily blog” by seconds. I had finished writing last night and was doing one final proofread as I heard the rebooting noise of my cable box letting me know I was too late once again! So back on track I must be. And hot wings are on tap for dinner. I am not a big bleu cheese fan and ranch isn’t my cup of tea either so today we tried to make a great dressing and ended up going for a parmesan peppercorn. I haven’t allowed much resting time for it as we were ready to dig in about 30 minutes after finishing but I think we have a winner.
Parmesan Peppercorn Dressing
1/2 cup sour cream
1/4 cup mayonnaise
1/4 tsp each granulated garlic, onion powder, salt, and sugar
2 tsp fresh ground black pepper
1/4 tsp Worcestershire sauce
1/8 tsp lime zest
4 tsp lime juice
2 Tbs milk
1/4 cup fresh grated parmesan
1 Tbs fresh minced parsley
Stir together all ingredients in any particular order. Serve with fresh vegetables if using as a dipping sauce. I would also think this would be great with a rib eye salad.